Peel and core apples and cook to a pulp in a syrup made by boiling sugar, water and grated lemon. Rub apple pulp through a sieve. Add raspberry jam and fold stiffly beaten whites evenly and lightly through. Chill thoroughly before serving. This looks very attractive served in individual dishes and gar- nished with marasch no cherries.

Melt chocolate in a basin standing in a pan of boiling water. Add sweetened milk and stir for five minutes until mixture thickens. Re- move from stove and beat in water. Whip up the white of egg until thick and add this to the mixture, folding in carefully with a metal spoon. Pile into sundae glasses and serve

sugar gradually, and lastly vanilla and vinegar. Line two 7-inch sand- wich tins with buttered paper to stand up two inches all round. Pour in the mixture and cook in a slow oven for one and a half hours. It should be rather soft in the centre. Let it cool. Strain passionfruit, add sugar and stir slightly. Dissolve 1 teaspoon gelatine in the smallest quantity of boiling water. Add it to fruit juice and put on ice to cool. When it becomes thick and syrupy put it in one cake and cover with the other. Whip cream and dec- orate meringue with it. If straw- berries are procurable, use them also to decorate.

Mash bananas and jam together and put into greased piedish. Boil together milk, sugar, butter, lemon

rind, and breadcrumbs. Let cool

for a minute or two, then stir in slightly-beaten egg-yolks. Pour this mixture over bananas and bake for 20 minutes. Beat egg-whites stiffly, and stir in castor sugar gradually Heap meringue roughly on top of baked mixture, and cook in a very moderate oven to set meringue without browning it. Decorate when cooked with sliced banana dipped in lemon juice and serve at once.

Soak gelatine in half a cup of cold water for ten minutes, then fill cup with boiling water (use a breakfast cup). Add vanilla and salt and allow to cool. Add unbeaten whites of eggs and beat up well. Add sugar gradually, beating all the time. Con- tinue beating until very thick, and spongy and white, then add a few slices of finely-chopped pineapple and juice. Arrange other slices of pineapple in glass dish, and place a crystallised cherry in each slice. Pour in marshmallow and decorate with cherries.

Mix ground rice to a smooth paste with a little of the cold milk. Put rest of the milk in a saucepan with lemon rind, and bring to the boil. Pour the boiling milk over the blended rice, and stir till smooth. Return to rinsed pan and boil gently, stirring all the time, until mixture thickens and leaves sides of sauce- pan. Add one ounce of the sugar, the butter and finely-shredded nuts.

ABOVE: Chocolate Delight. This delicious sweet is served in indi vidual glasses and decorated with whipped cream and nuts. Recipe for making on this page.

MAKE this easy sweet in a tin ring, with sponge fingers. Tie a ribbon round the fingers above the top of the tin. Fill the inside with fruit jelly and decorate the top with cream and fruit. Make a base with a

piece of sponge.

Allow to cool slightly before beating in the yolk of egg. Pour mixture into a fireproof dish well buttered and bake in a moderate oven for 30 minutes. Spread with hot jam.

then pile on top the stiffly-beaten white of egg. Sprinkle with sugar and return to a cool oven for 20 minutes to set meringue. Decorate with glace cherries.